Foraged Flavor

Tama Matsuoka Wong, forager for the exclusive New York restaurant Daniel, reveals how to locate, identify, and harvest wild plants for the dinner table. In Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market, she and co-author Eddy Leroux not only reveal their favorite 71 foraged plants, but explore the best ways to prepare each ingredient for maximum flavor and nutrition. Foraged Flavor has been nominated for a 2013 James Beard Foundation Book Award.

Wong is a graduate of Harvard Law School and practiced corporate law in Hong Kong, Tokyo, and New York. She has been named New Jersey Forest Service Steward of the Year and works with conservation groups to map wild plants and their ecological behavior.

Join us during the reception starting at 6 p.m. and sample locally-foraged wild edibles prepared by these leading Kansas City chefs: